KosherEye.com

Photo from centercutcook.com

Adapted from a recipe by Cathy Kates

This "Jaw Dropping" eat dessert first dessert was inspired and adapted from a recipe by Cathy Kates, on B105 Duluth, Minnesota. Now, we are sure that you will agree that this makes great use of a lasagna dish It is a decadent, mouthwatering, creamy, impress those guests chocolate dessert. Our version is parve.

In a food processor, fitted with steel blade, whirr cookies into fine crumbs. Alternately, place them in a large plastic Ziplock bag and crush with a rolling pin. Transfer the cookie crumbs to a large bowl. Stir in 6 tablespoons melted margarine and with a fork or spatula, combine with cookie crumbs. Press crumbs into a 9 x 13 inch "lasagna" pan. Refrigerate.

With a mixer, beat the cream cheese until light. Add 2 TBS. of milk, and sugar, and mix well on low.. Gently, using a ladle, fold in 1 1/4 cups whipping cream. Remove crust from refrigerator and spread this mixture over the crust.

In a bowl, combine pudding with 31/4 cups cold milk. Whisk for several minutes until pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest about 15 minutes, to allow the pudding to start to set.Spread the remaining Whipped cream over the top. Sprinkle chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Notes:

Serves about 12-14

This recipe can be doubled and fits beautifully into the Emile Henry rectangular 3.8 quart Lasagna/Casserole Dish. The recipe is even more decadent when made with real dairy whipped cream, milk and butter.